Japanese Octopus Salad (Tako to Kyuri no Sunomono)

Name: Japanese Octopus Salad (Tako to Kyuri no Sunomono)
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 tsp Japanese soy sauce (koikuchi shoyu); 2 tsp mirin; 2 tsp unseasoned rice vinegar (komezu) (not seasoned "sushi" vinegar); 1 tbsp dried wakame seaweed; 1 Japanese cucumber (Persian or mini cucumber is the closest stand-in); ½ tsp salt; 80 g boiled octopus (preferably buy it pre-boiled, or shrimp/imitation crab); toasted white sesame seeds (optional garnish)

Instructions

Prep:12minCook:3min

This light and refreshing sunomono salad is made with octopus, cucumber and wakame seaweed dressed in a Japanese vinegar-based sauce called "sanbaizu". It's the perfect palate cleanser that comes together in 15 minutes!

Updated at: Thu, 25 Jun 2026 08:40:02 GMT